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Tuesday, 9 October 2012

Garlic Roasted Chicken

Ingredients:1 4 pound air chilled, free range
chicken (1.8 kg)

Salt and pepper

3 whole heads of garlic, split in half
horizontally

1/2 bunch fresh thyme

2 tablespoons extra virgin olive oil (30
ml)

Kitchen or butchers twine

Directions:

Preheat an oven to 400°F

Remove the giblets and neck from the chicken and discard or freeze for
gravy making.

Do not wash the chicken as this prevents the bird from crisping up
during roasting and washes away flavour.Season the cavity of the bird. Put all of the garlic and thyme into the
cavity of the bird. The amount of garlic or type of herb used can be altered to
suit individual tastes.

Truss the bird. This means to bind the legs and wings of the bird close
to the body of the bird so that the breast meat is protected during cooking and
the finished shape of the cooked bird is pleasing.

Rub the outside of the bird with the extra virgin olive oil and season.

Place the chicken, breast side up, in a pan large enough to hold it.

Place the pan into the preheated oven and roast the bird for 30 minutes

After 30 minutes, baste the bird with the fat from the pan. Basting will
give the finished chicken crisp and golden skin.

Return the bird to the oven and continue to cook for another 15 minutes,
again removing and basting the bird.

The chicken is ready after 1 hour of roasting or when a thermometer
reads at 150°F.

Remove the chicken from the oven and place in a warm place, loosely
covered with aluminium foil and let rest for 5 to 10 minutes.